Thin Mints

This was my second attempt at making thin mints. The first try was just awful. Seriously. This try, much better. I had made the dough the night before and decided to bake them in the am. See the dough is made, shaped into a log, wrapped in plastic, and chilled. Once chilled I sliced the dough into rounds. In the morning when I baked these I think I sliced them too thick. I guess they are called THIN mints for a reason. Right? So after work I sliced up the other half, thiner, and they turned out much better. Like a lot of people who eat thin mints, I think there best cold, so i'm keeping these in the fridge. They will also last longer.

Tonight for Cinco de Mayo I made a mexican inspired feast. Items included mango salsa, guacamole, pineapple margaritas, and tacos. Recipes and pictures soon! -kb